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Mini Huevos Rancheros

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"Mexican mini huevos rancheros with homemade salsa is great for breakfast or brunch."
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50 m servings 294
Original recipe yields 4 servings (4 huevos rancheros)


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  1. Heat oil in a medium skillet over medium heat; stir in onion, bell pepper, and jalapeno pepper. Cook and stir until vegetables have softened, 3 to 4 minutes. Add drained tomatoes, paprika, salt, cumin, and pepper. Simmer, uncovered, for 5 minutes. Set salsa aside.
  2. Spray some cooking spray on both sides of a tortilla and place it in a 6-inch skillet (such as an IMUSA(R) egg pan) over medium-low heat. Cook until tortilla starts to brown, 3 to 4 minutes.
  3. Flip tortilla and carefully crack 2 eggs on top. Place 2 heaping teaspoons salsa between the eggs, cover pan, and reduce heat to low. Cook until eggs are set, 3 to 4 minutes; remove to a serving plate. Repeat with remaining tortillas, salsa, and eggs. Serve with chopped cilantro.


  • Cook's Note:
  • This recipe can be made with egg whites.

Nutrition Facts

Per Serving: 294 calories; 17.7 18.4 15.4 372 896 Full nutrition

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